Physicochemical comparison of commercial VS. extracted β-glucans and structural characterization after enzymatic purification
Vitae (Medellín); 25 (1), 2018
Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purificat...